INGREDIENTS:
6 chapatis
1 1/2 c pinto beans, presoaked overnight
1 T ghee
1 t fresh ginger root, minced
a pinch of hing
1/4 t freshly ground black pepper
1/2 t ground roasted cumin
1/2 t ground roasted coriander seed
1/2 t ground roasted fenugreek seed
salt, as desired
fresh coriander leaves, chopped
thick yogurt, as desired (or use generous squeeze of lemon juice)
avocado chunks
celery, minced (opt)
PREPARATION:
1. Cook the pinto beans until soft (about 45 minutes). Mash.
2. In hot ghee, chaunce the ginger root, hing and black pepper. Then add ground cumin, coriander and fenugreek. Pour into mashed beans.
3. Add salt, coriander leaves and yogurt or lemon juice. Mix well.
4. Fill chapatis with this filling and offer to Krishna for breakfast or brunch or lunch time sandwich with chunks of avocado...